Caramel Apple Cookies
These Caramel Apple Cookies combine the warm flavors of cinnamon and apple with rich, gooey caramel for a delightful treat. Perfect for fall, these cookies are soft, chewy, and bursting with flavor.
Equipment
- 1 mixing bowls
- 1 electric mixer or whisk
- 1 baking sheet
- 1 parchment paper
- 1 measuring cups and spoons
- 1 cookie scoop or spoon
- 1 cooling rack
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter, softened
- ¼ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup finely diced apple (about 1 medium apple)
- ½ cup caramel sauce (store-bought or homemade)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, mix together the flour, baking soda, salt, and cinnamon; set aside.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until creamy using an electric mixer or whisk.
- Add the egg and vanilla extract to the butter mixture, mixing until well combined.
- Gradually add the dry mixture into the wet mixture, stirring until just combined. Avoid overmixing.
- Fold in the diced apple and caramel sauce until evenly distributed.
- Using a cookie scoop or spoon, drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
- Once baked, remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
- For an extra touch, drizzle additional caramel sauce over the cooled cookies before serving.
Notes
For an extra touch, drizzle additional caramel sauce over the cooled cookies.
You can substitute the apple with other fruits like pears for variation.
These cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.